Kamado Kings

Call Directions Website

http://www.kamadokings.co.uk/

02/11/2026

Smoky, juicy, and fall-apart tender, these beef ribs are worth the wait.

Cooked low & slow on the Kamado Bono for that deep smoky flavour and beautifully tender finish.

For the ribs:
▫️ Garlic powder
▫️ Onion powder
▫️ Black pepper
▫️ Salt
▫️ Worcestershire sauce

Season well and leave to marinate for at least 4 hours, but overnight is even better.

Smoke at 110°C for around 3 hours. Wrap the ribs in butcher paper, return them to the grill, and keep cooking for another couple of hours.

Take them off when the internal temperature reaches 97°C and the meat is tender and juicy.

Serve with grilled corn and fresh coleslaw.

Would you go for these ribs at your next BBQ?

31/10/2026

Simple ingredients, proper BBQ flavour.
Baby pork belly seasoned with salt, black pepper, and minced garlic, then smoked low and slow at 120°C for around 2.5–3 hours until perfectly cooked.

On the side: crispy potatoes cooked over indirect heat, plus a fresh and creamy homemade coleslaw.
Nothing fancy. Just good food, smoke and a bit of patience.

21/10/2026

Want to peek through the keyhole and see how Kamado BONO grills are made?

Here’s a video straight from the factory ,take a look behind the scenes and satisfy your curiosity!

Watch and let us know in the comments: is this how you imagined grills were made? 👇

GrillCulture BBQLovers BBQ

12/10/2026

MOINK BALLS ON THE KAMADO
Juicy dry-aged beef, melted mozzarella in the middle, and crispy bacon on the outside proper BBQ comfort food.
1 kg dry-aged ground beef
200 g mozzarella
20 strips of bacon
Smoke at 130°C for around 40 minutes, until the internal temperature reaches 70°C.
Simple, smoky and seriously good.

07/10/2026

CHEESY GARLIC BREAD ON THE KAMADO

Super cheesy, smoky and packed with garlic flavour. Perfect as a side, snack or something to tear apart straight from the grill.

100g mild cheddar
100g mature cheddar
100g mozzarella
100g German smoked cheese
100g butter
A handful of parsley
1 clove of garlic

Cook at 165°C indirect heat, then finish at 180°C indirect heat, unwrapped, until golden, melted and bubbling.

Made on the NewEvo model — another reason I love cooking on a Kamado.

02/10/2026

Love pizza? We do too.

Love getting your friends together? Even better.

Fire up your Forneza pizza oven, invite everyone over, and turn tonight into a pizza party.

Good friends. Fresh pizza. One delicious evening.

29/09/2026

KAMADO BONO SHOP PETERBOROUGH

🕘 Opening hours:
Monday–Friday: 9:00 AM–5:00 PM
Saturday: 10:00 AM–3:00 PM

Visit us and discover everything you need for the perfect BBQ!

KamadoBBQ BBQ Grill Peterborough Kamado

28/09/2026

Reverse-seared duck breast, buttery king oyster mushrooms, and a sweet & tangy Honey-Dijon sauce- simple, smoky, and seriously good.

Cook the duck low and slow at 110°C over indirect heat with a touch of smoke until it reaches 40°C internally, then finish it over hot coals to 55°C for that perfect juicy centre and crispy outside. Grill the king oyster mushrooms for 3–4 minutes, then gently braise them in butter. Finish everything with a quick Honey-Dijon sauce: mayo, Dijon mustard, honey, apple c***r vinegar, and a little black pepper.

Easy, smoky, delicious… and yes, filming the final shot before eating is probably the hardest part. 😄

24/09/2026

Chicken Drumsticks with Vegetables
Cook at 200°C over indirect heat for around 40 minutes, until the chicken is golden, juicy, and cooked through. Serve with roasted vegetables for an easy and delicious BBQ meal.

21/09/2026

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Address

Unit 2 Provident Place Empson Road
Peterborough
PE15UU

Telephone

+447756936357

Website

https://kamadokings.co.uk/

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